1. Put yeast and sugar in the noodles
2. Put 270 grams of warm water, stir evenly and let it stand for a while.
3. Knead the dough to double its size at room temperature
4. Plum meat chopped into puree
5. Remove the celery, cabbage, and blanching water and chop finely. Cut the onion into cubes for later use.
6. Put the meat filling in the basin, put all the seasonings and stir, add an egg and continue to stir in one direction.
7. Stir in sesame oil and corn oil, add celery and cabbage.
8. Just mix well
9. Knead the made dough into a long strip
10. Add medicine, press flat, roll dough, put stuffing and wrap it into buns.
11. Put it in a pot and let it rise for 10 minutes. Bring to a boil on high heat. Steam for 15 minutes on medium and small heat.
12. Don't uncover after steaming, simmer for 3 minutes and open the lid.
Tips:When blanching celery and cabbage, put some salt in the water, and it is better to use eggs instead of water when mixing meat. Put a little sugar in the meat to improve the freshness, and the second proofing time should not be too long, ten minutes is enough.
